1918 Home Brewed Wines and Beers and Bartender's Guide

HOJIE BREWED WINES, BEERS, MQITEURS, ETC.

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There are different methods of ex- tractins the juice from the fruit; some times the fruit is heated, and at other times it is left raw. Very little or no water should be used, as It is better to keep the juice as concentrated as pos sible. The pulp left after extracting the juice can either be made into jam for immediate use or Into a fruit cheese or butter. The sugar may either be added to the fruit or fruit juice in its natural state or in the form of a syrup. Direc tions for making this are given below. Hot sterilized bottles should be used for bottling the syrups and vinegars, and these should be filled to about 1 inoh from the top. New corks should then be inserted, prepared according to directions given on another page. Glass preserving jars with screw tops can be used instead of bottles. If the fruit syrup has to be kept for a very long time it may be steriliz ed as an extra precaution against mold. Put in the corks rather loosely and stand the bottles in a sterilizer or oth er large vessel with warm water reach ing to their necks. Heat this to 200 degrees P., and keep the water at this temperature for 20 or 30 minutes. Then lift out the bottles, cork them secure ly, and dip the tops into melted wax. Fruit syrups must be stored in a cool and dry place, and must not be exposed to too much light. RECIPE FOR PliAIN SYRtJP. To G lbs. cane sugar allow 2 ats. water. Put the sugar and water into an enameled saucepan, and bring them to the boil slowly, stirring occasionally. Let the syrup boll 5 minutes, then skim, strain, and bottle for use. Some times the beaten white of egg is added to the sugar and water to help to clear the syrup, but with good sugar this is scarcely necessary. APRICOT SYRUP. To 1 pt. apricot juice allow 1 lb. sugar, 2 or 3 cloves, and a small piece of cinnamon stick. Peel and stone as many apricots as one wishes to use. Wash the fruit, crack a few of the stones, and blanch the kernels. Put the fruit into an enameled sauce pan with the kernels and spice, and just enough water to prevent burning. Bring slowly to the boil, boil for quar ter hour, and then strain through a jelly-bag. Measure the juice, add sug ar in the right proportion, and boll both together for 10 minutes. Strain Into hot bottles, cork, and seal. The apricot pulp left over may be made into jam or apricot butter.

BLACKBERRY SYRTJP. To 3 pts. blackberry juice allow 2 pts. plain syrup. Look the berries over carefully, re moving the stems, and wash them if necessary. Then put them into a ves sel and mash them down. If there is not very much juice, a little boiling water may be added, but not more than half a teacupful to a pound of fruit. Cover the vessel carefully with a fold ed cloth and let the fruit stand In a cool place or on ice for 2 days. Then strain through a jelly-bag, and press out as much juice as possible. Heat the required amount of plain syrup to boiling point, add the blackberry juice,' and boil together for 5 minutes. Then remove from the fire, and when the syrup is cool pour It into bottles and seal up. Note.—A small quantity of spice may be boiled with the syrup if desired, and a little brandy added before bottling will help to preserve it. BLACK-CURRANT SYRUP. To each pint of black-currant juice allow 1 lb. preserving sugar. Choose sound, ripe black currants, remove the stems, and wash them. Put the currants without too much drain ing into a large jar along with the sugar. Cover the jar, place it in a saucepan of hot water, and boii for 2 hours. Then strain through a jelly- bag, and boil the syrup for 10 minutes. A littie brandy may be added. Pour into bottles and cork tightly. CHERRY SYRUP. To 1 pt. cherry juice allow 1 lb. cane sugar. Stem, wash, and mash the cherries. Then strain through a jelly-bag or fine sieve. Measure into an enameled sauce pan and add sugar in the above pro portion. Stir over the fire with a wooden spoon until the sugar is dis solved, then boil for 5 minutes. Skim if necessary, pour into hot bottles, cork and seal. ANOTHER WAT.—^To 3 pts. cherry juice allow 2 pts. plain syrup. Stem the cherries, wash and stone them. Then bruise them down, and let them stand on ice or in a cool plac^ for 24 hours or longer. Crush also a few of the stones and add them to the pulp. Next day strain through a jelly- bag or fine sieve. Bring the plain syrup to boiling iioint in an enameled sauce pan, add the cherry juice, and boii to gether for 5 or 10 minutes. Skim if necessary, leave until almost cold, then bottle. CRANBERRY SYRUP. To 1% pts. cranberry juice allow 2 pts. plain syrup.